I have been working at coming up with an all-purpose flour mix that I could trust. I have finally come up with a blend that I am really happy with. It is so much easier to reach for ONE flour container instead of several.
I will be offering updated and new recipes using my flour blend.
Here is "Julie's Flour Blend"
- 1 cup millet flour
- 1 cup white bean flour (grind your own navy beans (small white beans from grocery store)
- 1 cup brown rice flour
- 1 cup potato starch
- 1 cup tapioca starch
- 1/2 cup white rice flour
- 1/2 cup cornstarch
- 3 tbsp. potato flour
- NOTE -- I did not include xanthan gum because the amount needed is not the same for bread as it is for cakes and different again for cookies. So I prefer to add it in each recipe.
I worked until I had a blend that was perfect for bread - and this one is. I also worked with every tweek and trick I could come up with to ensure a fool-proof loaf of bread that I, along with everyone else could enjoy eating. I have made this bread countless times - it turns out the same every time and has never failed.
It rises well, has a mild wheat-like flavour, has a nice crumb (not cake-like) is springy like wheat bread, has a soft texture and is not at all gummy - just a wheat-like chewy.
My Winner's Bread - a basic bread -slices/toasts/freezes well
- 1/4 cup milk
- 3/4 cup water
- 1 tsp sugar
- 1 tsp unflavoured gelatin
- 1 1/2 tbsp reg. yeast (not quick rise)
- 1 egg
- 1/8 cup butter (trick - cut 1/4 cup off a pound of butter then cut it in half diagonally for 1/8 cup butter)
- 1 tbsp honey
- 1 1/2 cup Julie's Flour Blend
- 1 tsp xanthan gum (too much xanthan gum can make bread fall)
- 3/4 tsp salt
- 2 tsp powder egg replacer
- 1 tsp baking powder
- Heat milk and water -- I find 50 sec. in my microwave brings it to a perfect temp. -- if you have chlorine in your water do not use it for yeast baking - it hinders the yeast from rising.
- Add mixed sugar/gelatin/yeast to warm fluids and let proof
- Add room temp. egg and honey and softened butter to mixer bowl and mix.
- Stir proofed yeast and add to liquids.
- Add mixed dry ingredients, stir until blended
- Beat on high for 6 minutes -- dough will look smooth and stretchy
- Line glass loaf pan with parchment paper (don't have to line ends)
- Scrape dough into pan and wet your hands under warm water to smooth top of loaf.
- Let rise on range top beside a steaming pan of water.
- It will take about 1/2 hour to rise over the top of the pan so make sure you allow time to pre-heat your oven to 350 degrees.
- When loaf rounds top of pan, place loaf in microwave on high for 60 seconds, then straight into pre-heated oven.
- Let bake for about 40 minutes. Remove from oven, remove loaf from pan and paper and let cool completely on wire racks before slicing.
We were planning a family wiener roast and I wanted a nice hot dog bun.
Because GF dough is much softer than reg wheat dough you cannot just shape buns on a pan so I
created little boats out of parchment paper. I cut the parchement paper 7 1/2" x 4 1/2 " - folding it in half lengthwise, then the long edges to meet at the centre, then folded up the ends and stapled them in place. (I have contacted/corresponded with someone who designs/manufacturers baking pans to see if he will make a hot dog pan according to my specifications ) In the meantime I found my parchment trays worked well and can be reused several times. Make sure you tuck them up against each other in a pan - I found that 6 fit snug in my glass cake pan (11 1/2" x 7 1/2". The ends will hold, its the sides that will spread with the rising dough if not tucked up against each other.
One bread recipe makes 6 hot dog buns.
The buns were enjoyed by both gluten-free and wheat eaters ... See how springy the bun is?
My grandgirls love pizza buns and these worked great. I sliced them, lined them up on parchment paper on a cookie rack and spread them with our favourite pizza sauce and grated cheese.
I bought a Whoopie Pie pan and tried it for baking buns. The indents are not very deep but deep enough to keep the bun rising each in their 'space'. The bun size would be perfect as mini hamburger buns or anything else you choose to do with them!
One bread recipe makes 12 buns - 1 tbsp. in each space and dough smoothed with wet hand to fill indent.
NOTE : I would suggest that you try this bread/bun recipe exactly as is before you try to change it - adding or substituting ingredients. The margin between success and fail in GF yeast baking is very narrow - I know this recipe works ! If you make changes and are happy with the results post a comment and let the rest of us know.
FAQs
This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio.
What is the best gluten free flour for homemade bread? ›
Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Why do gluten-free bakers use flour blends? ›
Starches: The blend contains three kinds of starch (cornstarch, tapioca starch and potato starch) each with its own unique abilities to bind and thicken. These work together to make your baked goods tender and voluminous. Starches also lock in moisture, preventing your treats from going stale too fast.
Do I need xanthan gum with gluten free flour? ›
If the gluten free flour you are using doesn't contain xanthan gum, then you'll want to include it in your list of recipe ingredients. Even more so if you're making cake, muffins, bread and pizza crust, as these recipes typically rely on the structure gluten provides.
What is the trick to baking with gluten free flour? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
What happens when you replace flour with gluten free flour? ›
Yes you can! Gluten free flour works almost identical… but… it soaks up more liquid, so I would suggest either adding a little more liquid or for the best cake, use a gluten free recipe. That is why some GF cakes are a bit dry. I tend to use a more moist cake recipe when I'm making a GF cake for someone.
What gluten free flour is closest to bread flour? ›
If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.
What is the closest gluten free flour to all-purpose flour? ›
Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.
Does Bob's Red Mill gluten free flour work with yeast? ›
This flour is designed for quick breads and not recommended for use in yeast recipes.
What does baking powder do in gluten free bread? ›
Baking powder releases carbon dioxide into your batter and dough, creating tiny bubbles in the mixture that helps it rise as it is baked. These bubbles give muffins, bread, cakes, and other types of baked goods their light and fluffy texture that we all know and love.
Let's go!
- Vanilla Extract. Ahhh, vanilla extract! ...
- Citrus Zest. Citrus zest is among the simplest things to add to your gluten-free mix to enhance it. ...
- Glaze or Icing. The best way to improve the flavor of your mixture is to add a little icing or glaze. ...
- Espresso. ...
- A Pinch of Salt.
Brown rice flour
The most versatile of the gluten-free flours, brown rice flour is definitely a great option to have on hand. Standing alone in a recipe, brown rice flour can make things gummy, chewy, and bland.
What happens if you don t add xanthan gum to gluten-free flour? ›
Don't You Have To Use Xanthan Gum In All Gluten-Free Recipes? There was a time I thought you had to use xanthan gum in all your gluten-free baking and cooking. Otherwise your breads wouldn't stay together and your cakes and cookies would be a pile of crumbs.
When should you not use xanthan gum? ›
Nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain: Do not use xanthan gum if you have any of these conditions. It is a bulk-forming laxative that could be harmful in these situations.
What can I use instead of xanthan gum in gluten free bread? ›
Gluten free binding ingredients that are an alternative to xanthan gum
- Eggs.
- Mashed pumpkin or banana.
- Psyllium husk or psyllium husk powder.
- Chia seeds, flaxseeds or chia/flax meal.
- Chocolate.
- Yoghurt, cream or thick dairy products.
- Starches like tapioca flour, potato starch and glutinous rice flour.
Common Flours
- Brown Rice Flour. Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor. ...
- White Rice Flour. ...
- Oat Flour. ...
- Almond Flour. ...
- Almond Meal. ...
- Cornstarch. ...
- Potato Starch (NOT Potato Flour) ...
- Buckwheat Flour.
A gluten free flour mix is exactly what it says… a blend of a few (or many) individual gluten free flours, carefully selected for the unique properties they bring, which when used together in a recipe, will work as needed for the bake to be successful.
What flour can I use if I don't have all-purpose? ›
All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.
Does gluten free flour bake differently? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
